Homemade pull-apart garlic bread is easy to put together, foolproof, delicious and yields the softest ever texture.
This particular recipe is adapted from Carmel Moments but the ingredients have been halved.
All it takes is a couple of hours in the kitchen to make the most satisfying bread ever – just in time for dinner.
Ingredients
- 1 teaspoon active dry yeast
- 1/2 cup warm water
- 1 tablespoon white sugar
- 1 tablespoon unsalted butter, softened
- 1/2 cup milk
- 1 teaspoon salt
- 3 cups bread flour
Topping:
- 4 tablespoons butter, melted
- 1 pinch salt
- Finely chopped fresh parsley
- 2 cloves garlic, finely minced
Method
- Add warm water to the bowl of a stand mixer fitted with a dough hook. Sprinkle water with sugar and yeast. Let stand five-10 minutes until foamy.
- Mix in butter, milk, salt and stir in the flour gradually.
- Knead for seven to ten minutes. Dough should stick to the bottom of the bowl but not the side.
- Divide dough into two equal portions.
- In a small bowl, combine the butter, salt, parsley leaves, and garlic.
- Cut dough into small round pieces and dip into the butter mixture. Arrange the dough balls to your desired shape (you can do two x four pieces). Cover and let rise until doubled, about one hour.
- Reserve the leftover butter mixture for later.
- Bake at 180°C for 30 minutes or until golden brown. Remove from the oven and immediately baste the piping hot bread with the leftover melted butter.
This recipe first appeared in Rasa Malaysia.
Low Bee Yinn is a food blogger and cookbook author.